Tag: cocktail

The Classic Mojito: A Refreshing Cuban Cocktail Recipe

Introduction & History

The mojito is a classic Cuban cocktail, believed to have originated in the 16th century. Its roots are tied to “El Draque,” a drink named after Sir Francis Drake. The original mixture combined aguardiente (a precursor to rum), lime, sugar, and mint, primarily consumed for medicinal purposes. Over time, as rum production advanced, the mojito evolved into the refreshing cocktail we enjoy today. It became popular globally, thanks to its association with Ernest Hemingway, who famously enjoyed mojitos at La Bodeguita del Medio in Havana.

Regional Variations

While the classic mojito is made with white rum, lime, sugar, mint, soda water, and ice, regional variations include ingredients like coconut water (Coconut Mojito), muddled berries (Berry Mojito), or the addition of herbs like basil for a unique twist.

Ingredients (Serves 1)

  • 10 fresh mint leaves
  • 1/2 lime, cut into 4 wedges
  • 2 teaspoons white sugar (or to taste)
  • 1 cup ice cubes
  • 1 1/2 ounces white rum
  • 1/2 cup soda water

Directions

  1. Muddle the Mint and Lime: In a sturdy glass, muddle the mint leaves and 3 lime wedges. This releases the mint oils and lime juice.
  2. Add Sugar: Add the sugar and muddle gently again to combine the flavors.
  3. Add Rum: Pour in the white rum and stir well to dissolve the sugar.
  4. Add Ice and Soda: Fill the glass with ice cubes and top with soda water. Stir gently to mix.
  5. Garnish and Serve: Garnish with the remaining lime wedge and an extra sprig of mint. Serve immediately.

Nutritional Information (Per Serving)

  • Calories: ~150
  • Carbohydrates: ~13g
  • Sugars: ~10g
  • Alcohol: ~14g
  • Fat: 0g
  • Protein: 0g

Serving Information

  • Glassware: Traditionally served in a highball glass.
  • Occasions: Perfect for summer gatherings, beach parties, or a relaxing evening.

Substitutions and Variations

  • Sweetener: Substitute sugar with honey, agave syrup, or a sugar-free alternative like stevia.
  • Alcohol: Swap white rum for dark rum, vodka, or omit entirely for a virgin mojito.
  • Fruity Variations: Add fresh fruit like strawberries, blueberries, or pineapple while muddling for a flavored mojito.
  • Herbal Variations: Replace mint with basil or cilantro for a unique flavor twist.
  • Soda Water: Use tonic water or a flavored sparkling water for added zest.

Suggested Food Pairings

Mojitos pair well with:

  • Seafood: Ceviche, shrimp tacos, or grilled fish.
  • Appetizers: Guacamole with tortilla chips, bruschetta, or stuffed bell peppers.
  • Main Courses: Cuban-style pork, jerk chicken, or a fresh summer salad.
  • Desserts: Lime tarts, coconut flan, or tropical fruit salad.

Summary

The mojito is a timeless cocktail that balances the tangy zest of lime, the sweetness of sugar, the freshness of mint, and the crisp bite of rum. Whether enjoyed in its classic form or a personalized variation, it’s the ultimate refresher for warm weather. Pair it with light and vibrant dishes to create an unforgettable meal. Cheers to tropical vibes and classic Cuban flavors!

The Perfect Mojito

How to make a Hurricane cocktail

Mardi Gras is just around the corner and for those of us who live down south lots of us will probably head to New Orleans to celebrate and drink lots of hurricane’s. The hurricane is a rum based drink that was invented in the 1940’s in a New Orleans bar named Pat O’brien’s. During that time there was a shortage of whiskey so Pat O’brien’s took that opportunity to create the hurricane. I am going to show you how to make two versions. The first is the classic version that is similar to what you would have had in the 1940’s and the second is a modern New Orlean’s version like what Pat O’brien’s makes today.

Classic Version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit syrup

2 oz lemon juice

Directions:

  1. Mix together all ingredients in a tumbler with ice.
  2. Shake for 10 seconds.
  3. Poor into a hurricane glass filled with ice.
  4. Garnish and Enjoy!

Modern New Orleans Pat O’briens version

Ingredients:

2 oz white rum

2 oz dark rum

2 oz passion fruit juice

1 oz orange juice

1/2 oz lime juice

1/2 oz grenadine

Directions:

  1. Mix together all ingredients in a tumbler with ice.
  2. Shake for 10 seconds.
  3. Poor into a hurricane glass filled with ice.
  4. Garnish and Enjoy!
How to make a Hurricane cocktail

You can purchase a cocktail shaker kit at Amazon.

Cocktail Shaker Set Bartender Kit

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you. See my disclosure policy.

How To Make A Painkiller Cocktail

The classic Painkiller that most of us know is the Pusser’s Painkiller.  Named for the Pusser’s brand of rum used in the drink.  According to Pusser’s own website the recipe for the Painkiller was inspired by Daphne Henderson, who owned the Soggy Dollar Bar at White Bay on Jost Van Dyke in the British Virgin Islands.

The bar is famous for inventing the Painkiller and also because there is no dock, so the usual way in is to swim. Which naturally gets your dollars get wet, hence the name “Soggy Dollar Bar.”

The CEO of Pussers, Charles Tobias, was a patron of the Soggy Dollar Bar where the Painkiller was his favorite drink.  Eventually, he finally worked out the recipe on a “4-1-1-1” ratio—four parts pineapple, one part cream of coconut and one part orange juice adding Pusser’s Rum to suit.

Pusser’s started promoting the Painkiller and eventually it became known as Pusser’s Painkiller.  Here is the recipe.

Ingredients

2 ounces Pusser’s rum

4 ounces pineapple juice

1 ounce orange juice

1 ounce cream of coconut

Freshly grated nutmeg

Directions

  1. Add liquid ingredients to a cocktail shaker and shake vigorously.
  2. Pour in a big glass filled with ice.  Grate fresh nutmeg on top.
  3. Garnish with an orange slice and cherry.
  4. Enjoy killing the pain.
How to make a Painkiller cocktail

Make the smoothest Pina Colada of all time

The Pina Colada is one of those drinks that by itself can make you feel like it’s summer time when it’s not, or like your on a beach in Caribbean. We owe thanks for this simple drink Puerto Rico. Specifically, most people believe that it was invented in 1954 at the Caribe Hilton. The debate on who created it usually comes down to bartender Ramon “Monchito” Marrero or Ricardo Gracia.

While there is not much of a story to the drink being invented by Ramon Marrero there is a unique story around Ricardo Gracia. According to an interview that Gracia gave to Coastal Living magazine in 2005 the he created the drink due to a strike by coconut cutters in Puerto Rico. According to his story the bar served a mixed drink of rum, cream of coconut, and crushed ice in a cut coconut. Due to the shortage in coconuts he started to pour the drink into a cut pineapple. Bar goers liked the drink in a pineapple so he decided to add strained pineapple juice to the rum and cream of coconut and thus the birth of the Pina Colada.

I have a recipe I like for smooth and creamy Pina Coladas that I will share with you now. Most people will put 2 cups of ice into their Pina Colada but I like to use 1 cup of ice and 1 cup of frozen pineapple instead. The reason is that as the ice melts it usually dilutes the drink, however, by substituting one of the cups of ice with frozen pineapple you create a smooth and creamy drink that doesn’t get diluted as the ice melts.

Ingredients:

3 oz. rum
4 oz. cream of coconut (coco Lopez)
4 oz. pineapple juice
1 cup frozen pineapple
1 cup ice

Directions:

  1. Pour all ingredients into a blender.
  2. Mix on high until the ice is all blended and the drink is the consistency of a smoothie.
  3. Pour into a tulip shaped cup (also called a hurricane cup), garnish with a slice of pineapple and cherry.
  4. Enjoy!

Instead of using Coco Lopez you can make your own cream of coconut by clicking on this link. https://mylowcountryliving.net/home-made-coconut-cream-diy-version-of-coco-lopez/

The smoothest and best Pina Colada